This pie delivers a perfect balance of sweet and tart with every bite. The natural zing of sour cherries creates a bold, vibrant filling that isn’t overly sugary. Whether served warm with a scoop of vanilla ice cream or chilled on a hot day, this pie brings comforting nostalgia with a refreshing twist. Plus, it’s simple to prepare and even easier to enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sour cherries (fresh or frozen, pitted) granulated sugar cornstarch lemon juice almond extract salt unsalted butter pie crust (store-bought or homemade, enough for a double crust) egg (for egg wash) coarse sugar for topping (optional)
Directions
Preheat the oven to 425°F (220°C).
In a large bowl, combine pitted sour cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Stir gently to coat the cherries.
Roll out the bottom pie crust and place it into a 9-inch pie dish. Trim excess edges.
Pour the cherry filling into the crust and dot the top with small pieces of butter.
Roll out the second crust and lay it over the pie. You can leave it whole, cut slits for steam, or create a lattice pattern.
Seal and crimp the edges.
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet and bake at 425°F for 20 minutes.
Reduce oven temperature to 375°F (190°C) and continue baking for 35–40 minutes, until the crust is golden and the filling is bubbling.
Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Servings and timing
This recipe yields 8 slices. Prep time is about 30 minutes, and baking time totals 55–60 minutes. Allow at least 2 hours for the pie to cool and set before serving.
Variations
Crumb Topping: Replace the top crust with a buttery streusel topping for extra crunch.
Mini Pies: Use the filling in muffin tins with pie dough rounds to make individual hand pies.
Cherry Mix: Combine sour cherries with sweet cherries or berries for a unique flavor blend.
Gluten-Free: Use a gluten-free pie crust and ensure the cornstarch is certified gluten-free.
Vegan Version: Use a plant-based butter and egg substitute for the wash.
Storage/Reheating
Store pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices in a 325°F oven until heated through or microwave briefly before serving.
FAQs
Can I use canned sour cherries?
Yes, just be sure to drain them well and adjust sugar if they’re already sweetened.
What’s the difference between sour and sweet cherries in pie?
Sour cherries provide a tart, tangy flavor that balances perfectly with sugar, while sweet cherries can make the pie overly sugary unless carefully adjusted.
How do I keep the filling from being runny?
Using the right amount of cornstarch and allowing the pie to cool completely helps the filling set properly.
Can I make the filling ahead of time?
Yes, prepare the filling and store it in the refrigerator for up to 2 days before baking.
Should I thaw frozen cherries before using?
Yes, thaw and drain them to prevent excess liquid from making the pie soggy.
What type of pie crust works best?
A buttery, flaky crust—either homemade or high-quality store-bought—works best for this pie.
Is almond extract necessary?
It’s optional but enhances the cherry flavor beautifully. You can omit it or substitute with vanilla extract.
How do I prevent the edges of the crust from burning?
Use a pie shield or cover the edges with foil halfway through baking.
Can I freeze sour cherry pie?
Yes, freeze the baked and cooled pie or the unbaked assembled pie. Bake from frozen, adding extra time if needed.
What’s the best way to serve this pie?
Serve it at room temperature or slightly warm, ideally with whipped cream or vanilla ice cream.
Conclusion
Sour Cherry Pie is a delightful dessert that captures the essence of homemade comfort and fruity elegance. With its tangy filling and golden crust, it’s a standout on any dessert table. Whether you make it with fresh-picked cherries or frozen ones from your freezer stash, this pie is sure to impress and satisfy with every slice.
Sour Cherry Pie is a classic dessert featuring tart, juicy sour cherries encased in a golden, flaky double crust. With a perfect balance of sweet and tangy flavors, it’s an ideal treat for summer gatherings, holiday dinners, or any occasion that calls for a fruity, nostalgic dessert.
Author:Catherine
Prep Time:30 minutes
Cook Time:55 minutes
Total Time:1 hour 25 minutes
Yield:1 9-inch pie (8 slices)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
5 cups sour cherries, pitted (fresh or frozen, thawed and drained if frozen)
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
1 double pie crust (homemade or store-bought)
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for topping)
Instructions
Preheat oven to 425°F (220°C). Place a baking sheet on the lower rack to catch drips.
In a large bowl, gently mix together the pitted sour cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Set aside.
Roll out one pie crust and place it into a 9-inch pie dish. Trim the edges if necessary.
Pour the cherry filling into the prepared crust and dot the top with pieces of butter.
Roll out the second pie crust and place it over the filling. You can leave it whole with slits or create a lattice pattern.
Seal and crimp the edges of the crust. Brush the top with beaten egg and sprinkle with coarse sugar, if using.
Bake at 425°F for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and bake for another 35–40 minutes, or until the crust is golden and the filling is bubbling.
Let the pie cool at least 2 hours to allow the filling to set before slicing.
Notes
Thaw and drain frozen cherries well to avoid a soggy crust.Use a pie shield or foil to prevent crust edges from over-browning.Letting the pie cool completely is essential for the filling to set properly.Serve with vanilla ice cream or whipped cream for an extra treat.Almond extract enhances cherry flavor but can be substituted or omitted.
